Easy Pumpkin Biscuits

Last night I made pumpkin biscuits to pair with my soup. They were warm, large and doughy. They remind me of a cross between a scone and a roll. I still want to experiment with the recipe. I think adding another 1/4 cup of milk would make them lighter. (Let me know if you have any suggestions for adjustments! ) Even though I still want to tweak the recipe, I love the “rustic” mix and drop approach so I thought I would share. It was easy, and the end result looked like it took a lot of effort. They were a nice treat to make during the week. Let’s get cookin!Gather your ingredients, 2 mixing bowls and preheat your oven to 450.In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt. Add butter and taking two knives “cut” the butter into the flour mixture. The end result should look like little pebbles. Be patient with this and yes, you should use knives not your hands. You want to keep the butter cold.In a small bowl, mix buttermilk (or regular milk or yogurt if you wish) and pumpkin puree.Mix, Mix. Knead with your spoon. Mix. You should see the buttah.Take a spoon and drop into 6 large biscuits. I was missing parchment so I sprayed a baking sheet with a flour based cooking spray.Bake ~12 minutes until they look like heavenly pillows. Allow to cool 1-2 minute.I suggest eating one right away. Nice and hot with a big bowl of soup.And pack one with a little apple butter to go along side a big salad for lunch! They hold their shape and remained fluffy post-cooking! Put it in the toaster oven or microwave for a few seconds to warm. Delightful!

Pumpkin Biscuits (6 large)

• 1 cup white whole wheat or all purpose flour (I used white whole wheat because…I was curious to see how it baked. I like it better than regular whole wheat for texture!)
• 1/2 tsp salt
• 1.5 tsp baking powder
• .5 tsp baking soda
• 1/2 tsp cinnamon (or more…like I did.)
• all spice, to taste
• nutmeg
• 2 T cold butter
• 1/2 cup pure pumpkin puree
• 1/4 cup buttermilk

1. Heat your oven to 450.
2. In a large bowl, whisk together all of the dry ingredients.
3. Cut in the cold butter with two knives until it resembles pebbles.
4. In a small bowl mix milk and pumpkin. Add to the flour mixture.
5. divide the batter into 6 balls and drop on to a lined (or lightly sprayed) baking sheet.
6. Bake 10-12 minutes until golden and fluffy.
7. Allow to rest 1-2 minutes and serve!

I Love My Oven,

Nora